I love fruity desserts and this one, besides being dead easy to make, results in a gorgeous pie!

I don’t follow a recipe per se because quantities depend on how big your apples are and what size of tin you’re using. So I’ll give you a rough idea of quantities for a 23cm round tin.

TARTE TATIN

INGREDIENTS
10-12 apples, peeled, quartered and cored
100g caster sugar
20g butter
500g puff pastry (I always use shop bought)

METHOD
Preheat oven to 190^oC.
Place sugar and butter in the tin you’ll bake the pie and put it over medium heat, swirling occasionally until it turns amber-coloured.
When the caramel is done, arrange the apple quarters over it so to form concentric rings.

Cut puff pastry a little bigger than the tin, place it over the apples and tuck in the excess.
Bake for 50 minutes or until golden.